Monthly Archives: February 2008

Chocolate-Hazelnut Yummyness

The beau came home from Union Station and asked for my next baking projects to be cookie cups. “Cookie cups?” I asked…. Apparently, I was missing out. Unbelievably, there was a class of dessert I had never heard of. “Cookie cups!” he said. Apparently, it consists of chocolate chip cookie dough baked in a cupcake tin and frosted with “buttercream” and topped with M&M’s or sprinkles.

Well, ummmmm. Yuck! I couldn’t deal with that. I’m a fan of chocolate chip cookies, but not gussied up with fake frosting and sprinkles. So, I modified it…

(Say hellooooo to the new camera!)

Instead, I made chocolate-hazelnut mini cookie cups, frosted with melted chocolate and sprinkled with toasted hazelnut– with a bonus hazelnut surprise center. Yum! They were gooey and crunchy on top, moist on the inside, crispy on the outside, and had a hazelnut to break it up just as you start to feel like it tastes homogeneous. Made with dark chocolate or cocoa, they’re delightfully sophisticated… but there’s no reason why you couldn’t lighten it up or change the nuts– or add Frangelico- to change the tone.

As a side note, I would’ve used nutella if I’d had, but I’m almost glad I didn’t. Hopefully someone will try it both ways and compare sometime. If you do, let me know.


  • 1 cup butter, room temperature
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup ground toasted hazelnuts
  • 1 teaspoon vanilla extract
  • 1/3 cup cocoa
  • 1 1/2 cup all-purpose flour, stir before measuring
  • 1 cup whole hazelnuts, toasted
  • 1/2 cup finely chopped toasted hazelnuts and melted chocolate or nutella for frosting

In a bowl, sift together flour, sugar and cocoa. In another bowl, cream butter, then gradually blend in dry ingredients and ground nuts. Chill for half an hour, then form into 1″ balls around whole hazelnuts. Press cookies into mini cupcake tins and bake at 300 degrees F for 20 minutes (if you overbake, they won’t be moist anymore. They should be starting to crack at the top.)  Spread on melted chocolate or nutella and sprinkle with chopped hazelnuts.  Let the cookies set for half an hour, or until slightly less gooey. Enjoy, preferably with milk.  Ship remaining cookies to me. 🙂



Filed under chocolate, Cookies, dessert, Uncategorized, vegetarian

Not so special dinner

I tried, I did. I wanted to make a special Sunday night dinner, the kind that Jewish grandmothers dream of. I made roasted cornish hens and rice pilaf, enhanced with roasted vegetables and plenty of garlic. It was all fine, but the salad– my basic, beloved salad, that I somehow haven’t blogged about, stole the show.

You see, for a long time, even though I loved veggies, I hated salad. Couldn’t stand it.


You see, for a long time, I hated salad. Hated it. Loved veggies, hated salad… and then I realized that it wasn’t salad I hated. It was lettuce (I’ve since found varieties I like), croutons, processed cheese, and most salad dressings. So I started making salads with other vegetables as the base, cucumbers being my favorite. The only consistent thing about this salad is large amounts of cucumber, onion (red or sweet), vinegar, salt, and pepper. Sometimes I add lemon juice, feta, mozzarella, tomato, basil, dill, small chunks of red pepper, and even raw garlic. Key to know, though, is that this salad needs to sit a few hours at least– the longer, the better. Think refrigerator pickles.

Hope you love this as much as I do.


Filed under greens, pepper, vegetarian, veggies

Mostly Veg

Fondue, as retro-seventies as it may be, has become a once-a-month staple in our little apartment. Good for guests but also ridiculously easy (and low on dishes), the only downside to this dish is that the kind of cheese you’ll want to use can cost a pretty penny. South Mountain Creamery sent a whole pound of good cheddar– for $5!– last week, though, so we had friends up to share. The fondue was cheddar-beer with a little mustard, but the special part for me is all the fillings…


Pictured: Apple, pear, broccoli, red onion, potato, and red pepper (capsicum), plus surprise favorite: hot dogs. (Like I said, mostly veg).

Not pictured: toasted french bread, garlic.



Filed under cheese, pear, pepper, Uncategorized, vegetarian, veggies